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Statements

Subject Item
n2:RIV%2F60461373%3A22330%2F13%3A43895205%21RIV14-MPO-22330___
rdf:type
n7:Vysledek skos:Concept
dcterms:description
The typical red colour of paprika salamis is a very important quality attribute but it is also very susceptible to oxidation. Rosemary extracts and lycopene show to be efficient antioxidants for dry fermented sausages. The complicated structure of dried sausages with different kinetics of colour changes was evaluated using VIA software NIS Elements 2.20 and lightness L*, redness a*, yellowness b*, mean red (R), mean green (G) and mean blue (B); the ratio of red r = R/(R+G+B) and hue h= arctg (a*/b*) were calculated. The addition of rosemary extract has positively affected the colour and suppressed lipid oxidation in both meat and lard particles in the paprika salami. Even more satisfactory results were achieved by adding both the rosemary extract and lycopene. Video image analysis enabled colour measurements of meat and lard particles separately, which could not been achieved with other available method (reflective spectrophotometry). The typical red colour of paprika salamis is a very important quality attribute but it is also very susceptible to oxidation. Rosemary extracts and lycopene show to be efficient antioxidants for dry fermented sausages. The complicated structure of dried sausages with different kinetics of colour changes was evaluated using VIA software NIS Elements 2.20 and lightness L*, redness a*, yellowness b*, mean red (R), mean green (G) and mean blue (B); the ratio of red r = R/(R+G+B) and hue h= arctg (a*/b*) were calculated. The addition of rosemary extract has positively affected the colour and suppressed lipid oxidation in both meat and lard particles in the paprika salami. Even more satisfactory results were achieved by adding both the rosemary extract and lycopene. Video image analysis enabled colour measurements of meat and lard particles separately, which could not been achieved with other available method (reflective spectrophotometry).
dcterms:title
The Effect of Natural Antioxidants on the Colour and Lipid Stability of Paprika Salami The Effect of Natural Antioxidants on the Colour and Lipid Stability of Paprika Salami
skos:prefLabel
The Effect of Natural Antioxidants on the Colour and Lipid Stability of Paprika Salami The Effect of Natural Antioxidants on the Colour and Lipid Stability of Paprika Salami
skos:notation
RIV/60461373:22330/13:43895205!RIV14-MPO-22330___
n7:predkladatel
n18:orjk%3A22330
n3:aktivita
n4:P
n3:aktivity
P(FT-TA3/059)
n3:cisloPeriodika
4
n3:dodaniDat
n15:2014
n3:domaciTvurceVysledku
n11:1621297 n11:6380956 n11:6230997
n3:druhVysledku
n5:J
n3:duvernostUdaju
n17:S
n3:entitaPredkladatele
n14:predkladatel
n3:idSjednocenehoVysledku
71629
n3:idVysledku
RIV/60461373:22330/13:43895205
n3:jazykVysledku
n10:eng
n3:klicovaSlova
video image analysis, dried sausage, colour, oxidation, rosemary, lycopene, paprika
n3:klicoveSlovo
n6:rosemary n6:video%20image%20analysis n6:oxidation n6:paprika n6:colour n6:lycopene n6:dried%20sausage
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[FEFAA34DBCAD]
n3:nazevZdroje
Czech Journal of Food Sciences
n3:obor
n16:GM
n3:pocetDomacichTvurcuVysledku
3
n3:pocetTvurcuVysledku
3
n3:projekt
n19:FT-TA3%2F059
n3:rokUplatneniVysledku
n15:2013
n3:svazekPeriodika
31
n3:tvurceVysledku
Pánek, Jan Pipek, Petr Rohlík, Bo-Anne
s:issn
1212-1800
s:numberOfPages
6
n8:organizacniJednotka
22330